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Home / Recipes
1 hour 40 minutes
4.67 from 6 votes
18 Comments

Japanese Cheesecake

Jump to RecipePrint Recipe
  • 53
by: Joanna Cismaru
06.03.20

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This Japanese Cheesecake is super light and fluffy and will melt in your mouth! A delicious, but lighter version of a traditional cheesecake.

Japanese Cheesecake slice drizzled with caramel sauce on a white plate

I am the biggest cheesecake fan there is and I’ve been dying to try this Japanese cheesecake. I’m so glad I made it, if you love cheesecake, then this will be your next favorite cheesecake. This cheesecake is so light, and fluffy, it’s out of this world. It’s not dense at all like your regular cheesecake, however, it’s a bit of a pain to make. Totally worth it though!

When my husband and I first got married, he used to love cheesecakes so every opportunity I got I either made cheesecake or bought different kinds of cheesecakes. Surely not long after, he started getting tired of cheesecake and wouldn’t want to touch it. So usually when I make cheesecake he hardly ever touches it, except this time. I enticed him into trying a bit, and so he did. Well that’s all it took.

Japanese Cheesecake on a white plate drizzled with caramel sauce

He loved this cheesecake. He ate more than half of it. Not in one sitting, but two. He ate his with a mixed berry topping, I ate mine with caramel sauce. Both were delicious. Beyond delicious. As I said before, out of this world.

Cheesecake heaven!

Japanese Cheesecake slice drizzled with caramel sauce on a white plate

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

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side view shot of a slice of japanese cheesecake on a plate

Japanese Cheesecake

4.67 from 6 votes
Prep: 20 mins
Cook: 1 hr 20 mins
Total: 1 hr 40 mins
Author: Joanna Cismaru
Serves: 12 servings
Print Pin Rate
This Japanese Cheesecake is super light and fluffy and will melt in your mouth! A delicious, but lighter version of a traditional cheesecake.

Ingredients

  • 3 eggs separated
  • 3 tablespoon butter unsalted
  • 10.5 ounce cream cheese
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 2/3 cup milk
  • 1/4 cup sugar
US Customary - Metric

Instructions

  • Preheat oven to 350 F degrees. Prepare a springform pan with parchment paper.
  • Put the egg whites into the freezer so it just begins to freeze around the edges.
  • In a large bowl, melt the butter and cream cheese over a double boiler and whisk well to combine.
  • In another bowl mix the egg yolks, 1 tbsp sugar and cornstarch. Mix well and set aside.
  • Heat the milk so it comes to a boil. Add it to the egg yolks and whisk until it thickens in a double boiler over boiling water. Add this mixture to the cream cheese and combine well.
  • Add a small amount of the 1/4 cup of sugar to the egg whites and mix on medium low speed for about 2 minutes. Gradually add the remaining sugar to the egg whites and beat on medium until a soft meringue forms.
  • Add ¼ of the meringue to the cream cheese mixture and combine. Add the remaining meringue to the cream cheese mixture and fold to combine. Fill the cake pan and smooth the top.
  • Put the cake pan in a roasting pan and add boiling water so it comes up 1/2 inch up the cake pan. Bake for 15 minutes and then lower the temperature to 300°F and continue to bake for 25 minutes until the top turns slightly golden. Turn off the oven and leave the cake pan for another 40 minutes to an hour.
  • Take the cake out of the roasting dish and place on a wire rack to cool completely. Refrigerate and chill completely before taking it out of the pan. It is best served the second day.

Recipe Notes

Nutritional information assumes 12 slices per cake. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
 
★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Information:

Serving: 1sliceCalories: 121kcal (6%)Carbohydrates: 8g (3%)Protein: 3g (6%)Fat: 8g (12%)Saturated Fat: 4g (25%)Cholesterol: 63mg (21%)Sodium: 138mg (6%)Potassium: 94mg (3%)Sugar: 7g (8%)Vitamin A: 305IU (6%)Calcium: 59mg (6%)Iron: 0.2mg (1%)
Course:Dessert
Cuisine:Japanese
Keyword:japanese cheesecake
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
Nutrition Facts
Japanese Cheesecake
Amount Per Serving (1 slice)
Calories 121 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 63mg21%
Sodium 138mg6%
Potassium 94mg3%
Carbohydrates 8g3%
Sugar 7g8%
Protein 3g6%
Vitamin A 305IU6%
Calcium 59mg6%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
  • 53

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Sadie says

    May 18, 2020 at 3:43 am

    I would like to try this recipe, but seeing as there is no flour and less cream cheese than usual, what size springform pan did you use? It must be quite s small cake or am I incorrect? Thank you and regards

    Reply
    • Jo Cooks Team says

      May 19, 2020 at 10:00 am

      It’s a standard size springform pan. The egg whites are whipped which is what gives the cake volume.

      Reply
  2. Diana says

    January 28, 2014 at 5:42 pm

    5 stars
    I made this and added 1 T. green tea powder to the batter. It’s very nice and needs no topping this way.

    Reply
  3. Judy says

    October 11, 2013 at 3:06 pm

    5 stars
    That sounds delicious. One of my grandson’s doesn’t like cheese cake. Can you believe that?

    Reply
    • jo says

      October 12, 2013 at 5:00 am

      Silly boy!

      Reply
  4. Jeannie King Furr says

    October 3, 2013 at 2:17 pm

    I don’t have experience making cheesecakes. When you say to prepare the pan with parchment paper, exactly what am I supposed to do? Thanks for the help! This looks so amazing and I like that it has very little sugar and no crust.

    Reply
    • jo says

      October 4, 2013 at 7:37 am

      Hi Jeannie,
      You’re supposed to cut out a piece of parchment paper round that fits at the bottom of the cake pan.

      Reply
  5. Jenny says

    March 31, 2013 at 10:53 pm

    5 stars
    I’ve made this 5x since coming across this recipe earlier this year 😀

    My mum loves it so much haha.

    Reply
  6. Dana says

    January 19, 2013 at 4:08 am

    Making this right now. Can’t wait to try it!

    Reply
  7. Jen says

    December 12, 2012 at 8:41 am

    Wow!
    What an awesome cheesecake. I was going to make the below version but I think I will attempt your version instead.
    http://www.wascene.com/food-drink/new-york-cheesecake-recipe/

    Many thanks,
    Jen

    Reply
  8. shoop exhale says

    December 11, 2012 at 8:14 pm

    5 stars
    I made this yesterday and everybody just loved it. Amazingly delicious! Thank you very much for posting this recipe.

    Reply
    • jo says

      December 11, 2012 at 10:43 pm

      You’re welcome. 🙂

      Reply
  9. Nancy/SpcicieFoodie says

    December 10, 2012 at 11:51 pm

    You started your post off exactly how I feel. 🙂 The light and airiness is why I want to give it a try. Thanks so much for sharing this!

    Reply
    • jo says

      December 11, 2012 at 12:22 am

      You’re welcome Nancy, I hope you try it. 🙂

      Reply
  10. Alex says

    December 5, 2012 at 11:20 pm

    5 stars
    OK Your description and pictures have put this to the top of my “to make” list! I never normally comment but this does look the queen of cheesecakes!

    Reply
    • jo says

      December 6, 2012 at 12:14 am

      Thanks Alex, let me know if you do make it and how you like it. 🙂

      Reply
  11. Lily Sheng says

    December 5, 2012 at 6:45 pm

    I’ve seen various Japanese cheesecake recipes calling for some flour, but yours didn’t, how interesting!

    Reply
    • jo says

      December 5, 2012 at 8:16 pm

      Yep, no flour just a bit of cornstarch. 🙂

      Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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